Oat-based beverage composition

ABSTRACT

Rapid hydrolysis methods for producing oat-based beverage compositions, and compositions produced thereby. Continuous flow process to yield a hydrolyzed oat-based beverage in only a few hours, comprising a sequential treatment of an oat flour slurry with glucoamylase and then alpha-amylase enzyme with respective hydrolysis times of less than about 1.5 hours to yield a final hydrolyzed oat slurry, and finishing the composition with one or more flavorings or additional ingredients yield the oat-based beverage composition.

CROSS-REFERENCE TO RELATED APPLICATIONS

The present application claims the priority benefit of U.S. ProvisionalPatent Application Ser. No. 62/809,171, filed Feb. 22, 2019, entitledRAPID HYDROLYSIS PROCESS FOR OAT-BASED BEVERAGE COMPOSITION,incorporated by reference in its entirety herein.

BACKGROUND OF THE INVENTION Field of the Invention

The present invention relates to oat-based beverage compositions andinnovative rapid hydrolysis methods of preparing the same.

Description of Related Art

There is a continuing interest in alternatives to animal milk (e.g.,dairy or goat) and associated products (cheese, yogurt, etc.), with asharp rise in recent years in plant- and nut-based “milks” includingsoy, rice, coconut, cashew, and almond milk. However, the nutritionalvalue of these milk alternatives has come under scrutiny for their highadded sugar and chemical additive content, along with the environmentalimpact of their manufacturing methods. There remains a need for improvedmilk alternatives, such as cereal grain based compositions. Further,there remains a need for improved processes to produce cereal grainbased compositions.

SUMMARY OF THE INVENTION

Described herein are rapid hydrolysis methods for producing an oat-basedbeverage composition, and in particular a continuous flow process thatyields a hydrolyzed oat-based beverage in only a few hours. The methodsgenerally comprise, consist essentially, or even consist of the steps ofhydrating oat flour with water in a mixer to create an oat slurry,treating the oat slurry with a glucoamylase enzyme for a firsthydrolysis time (preferably less than about 1.5 hours) to hydrolyze theoat flour and yield an initial hydrolyzed oat slurry; treating theinitial hydrolyzed oat slurry with an alpha-amylase enzyme for a secondhydrolysis time (preferably less than about 1.5 hours) to hydrolyze theoat flour to yield a final hydrolyzed oat slurry; adding one or more ofthe following ingredients to the final hydrolyzed oat slurry:stabilizer, emulsifier, salt, vegetable oil, vitamins, sweetener,flavoring agent and/or buffering agent; and mixing the ingredients withsaid final hydrolyzed oat slurry until homogenously combined to yieldsaid oat-based beverage composition.

Also described herein are oat-based beverage compositions producedaccording to the various embodiments described herein, which comprisehydrolyzed oat flour suspended in aqueous solution, wherein thehydrolyzed oat flour comprises glucoamylase and alpha-amylase hydrolysisreaction products.

DESCRIPTION OF THE INVENTION

The present invention is broadly concerned with oat-based liquidsuspensions intended for consumption, which may be characterized hereinas oat-based beverages, oat milk, oat drink, oat shake, drinkable mealreplacer, drinkable oatmeal, and the like. The present invention is alsoconcerned with innovative rapid starch hydrolysis processes forproducing such oat-based liquid suspensions in a continuous flowprocess. In contrast to offline hydrolysis processes that rely onprolonged oat hydrolysis reactions in separate tanks each over a periodof several (˜10+) hours, the current continuous flow process with rapidhydrolysis protocol facilitates the production of a hydrolyzed oat-basedbeverage in less than about 5 hours total processing time, preferablyless than about 3 hours total processing time as measured from the startof hydration to packaged product. It will be appreciated that this issignificantly faster than existing processes that take from about 18hours to about 36 to prepare a hydrolyzed oat formulation. In theinnovated process, oat flour in aqueous suspension is hydrolyzed withselected enzymes under enhanced conditions, and mixed with one or moreoptional flavoring agents to yield the oat-based beverage.Advantageously, the rapid hydrolysis process can be carried out with asingle tank and corresponding mixer in fluid communication with oneanother, and yields an oat-based beverage composition that does notrequire filtration and requires little to no added sugar to achieve itssweet flavor profile. As used herein the term “added sugar” meansrefined or “natural” sugars and syrups that are added to foods as aseparate ingredient during processing or preparation, and excludessugars naturally found or converted (e.g., through enzymatic hydrolysisof starch) in food. Total enzymatic hydrolysis time in the innovativemethod is less than about 5 hours, preferably less than about 3 hours,more preferably less than 2.5 hours, even more preferably less than 2hours, and even more preferably less than 1.5 hours. In some cases,total enzymatic hydrolysis time in the innovative method can becompleted in approximately 1 hour.

Oat-based beverages according to embodiments of the invention comprisehydrolyzed oat flour suspended in aqueous solution. Additionalingredients include (inactivated) amylase enzymes (preferablyglucoamylase and alpha-amylase), calcium, and one or more additives,such as flavoring agents, vegetable oil(s), sweeteners, vitamins (e.g.,A, D, E), stabilizers/gelation agents, emulsifiers, buffering agent(s),and/or processing aid acidifiers. Flavoring agents include one or moreof salt (e.g., sea salt), cacao powder, cocoa powder, caramel, spicessuch as cinnamon, turmeric, chai, and natural or artificial flavorextracts including vanilla, strawberry, raspberry, blueberry, banana,coffee, pumpkin, toffee, licorice, chocolate, mocha, other seasonalflavors, and the like. Stabilizer and/or gelation agents that can beused to modify viscosity, reduce separation, and/or adjust/thicken themouthfeel of the composition include xanthan gum, locus bean gum, gellangum, guar gum, gelatin, pectin, carrageenan, and the like. Emulsifiers,such as DATEM/Mono Diglycerides, and/or lecithin may be included in thecomposition. Vegetable oils for use in some embodiments include anysuitable vegetable or seed oil that remains liquid at room temperature,such as canola oil, olive oil, sunflower oil, soybean oil, corn oil,safflower oil, peanut oil, palm oil, hemp seed oil, mixtures thereof,and the like. Low-fat or no-fat embodiments are also contemplated hereincomprising reduced amounts or no added vegetable oils.

One or more sweeteners or sweetening agents may be included in theoat-based beverage; however, it will be appreciated that the oat-basedbeverage will have some intrinsic level of sweetness from hydrolysis ofthe oat flour and may not require added sugars to achieve a sweet taste.Thus, no-added sugar embodiments of the oat-based beverage compositionare also contemplated herein. If desired, exemplary sweetening agentsthat can be added to the composition include cane sugar, stevia, maplesyrup, corn syrup, molasses, agave nectar, monk fruit, as well asartificial sweeteners such as saccharin, sucralose, sugar alcohols(e.g., sorbitol, xylitol, mannitol), acesulfame potassium, aspartame,and the like. Finally, oat-based beverage compositions may include oneor more buffering agent(s) and/or food grade acidifiers to adjust andmaintain the pH of the composition during preparation and/or forconsumption of the end product. Exemplary buffering agents includealkaline phosphates, such as potassium phosphates, and citrates, such assodium citrate, potassium citrate, and the like. Exemplary food-gradeprocessing aid acidifiers added to adjust the pH (and not flavor)include citric acid, maleic acid, fumaric acid, and/or phosphoric acid,among others.

TABLE Ingredients and Amounts (when present) Ingredient Approx. % wtrange* Oat Flour  ~7.5-11.5 Acidifier ~0.035-0.055 Glucoamylase~0.05-0.10 Alpha-amylase ~0.01-0.09 Calcium Ion Source ~0.05-0.50Nutritional Calcium ~0.10-0.20 Buffering Agent ~0.1-0.5 Salt ~0.01-0.09Stabilizer ~0.01-0.05 Oil ~1.0-2.0 Sweetener ~3.0-5.0 Flavoring agent(cocoa, vanilla, etc.) ~0.5-1.5 Vitamin Premix ~0.008-0.012 Water ~80-90(balance) *Based upon the total weight of the final product taken as100% by weight.

The oat-based beverage composition is prepared by mixing oat flour andwater (preferably hot water ˜160° F.+/−5° F.) to create a slurry.Preferably, whole grain oat flour is used. Oats are first sized anddehulled to yield whole oat groats. The groats are then sized, toasted,and steamed, followed by grinding into a powder-like (flour)consistency. Whole grain oat flour is commercially available.Preferably, colloidal, finely milled oat flour is used. The oat flourand water slurry is then mixed on high speed (˜3,600 RMP) until the oatflour is homogeneously dispersed. The pH of the slurry is then adjustedto between 5 and 6 (preferably about 5.3-5.75, more preferably about5.4-5.7, even more preferably about 5.5) using a processing aidacidifier. The pH is selected to enhance conditions for the first enzymeaddition. A glucoamylase enzyme (aka amyloglucosidase) is added to theslurry. The glucoamylase enzyme is allowed to react with the oat flourfor about 15 minutes to about 1.5 hours, preferably for about 15 minutesto about 1.0 hour, and preferably from about 15 minutes to about 45minutes, with regular agitation for hydrolysis of the oat flour toproduce sugars. In this initial hydrolysis step, the glucoamylasehydrolyzes terminal (1,4)-alpha-D-glucosidic linkages successively fromnon-reducing ends of the oat starch to release free glucose molecules.The glucoamylase enzyme also possesses the ability to hydrolyze branchedglucosidic linkages, as well as terminal (1,6)-alpha-D-glucosidiclinkages in isomaltose and dextrins. Preferably, the glucoamylase is afungal glucoamylase. Amylase AG 300 L is a preferred fungalglucoamylase, produced from a selected strain of Aspergillus Niger.

At the end of the first hydrolysis time, a source of nutritional calcium(e.g., calcium citrate, calcium lactate, calcium carbonate) and sourceof calcium ions (e.g., calcium phosphates) are added to the hydrolyzedslurry. Additional water can also be added to the slurry to increase pHand lower the temperature (to about 100-135° F.) to enhance conditionsfor the activity of the second enzyme. Advantageously, addition ofcalcium at this point in the process helps control and direct theactivity of the subsequent enzyme used in the rapid hydrolysis process,as described in more detail below. An endo-acting alpha-amylase is addedto the slurry and allowed to react for about 15 minutes to about 1.5hours, preferably for about 15 minutes to about 1.0 hour, and preferablyfrom about 15 minutes to about 45 minutes with regular agitation forfurther hydrolysis of the oat flour to produce additional sugars. Thealpha-amylase hydrolysis step also reduces viscosity of the composition.

The calcium added during this step binds to remaining starch chains inthe slurry (after the first hydrolysis), forcing the selectedalpha-amylase to hydrolyze (1,4)- and (1,6)-alpha-D-glucosidic linkagesat specific positions throughout the remaining starch molecules toproduce maltose. Preferably, the alpha-amylase is a bacterial amylase.The selected alpha-amylase may also have side beta glucanase activity;however, it will be appreciated that use of glucoamylase as the firstenzyme does not leave many linkages for the beta glucanase to act uponin the second hydrolysis. Likewise, an alpha-amylase without side betaglucanase activity can also be used to preserve more beta glucans in thefinal formulation if desired. BAN® 480L is a preferred endo-activealpha-amylase for use in the process. It is a bacterial amylase producedby fermentation of Bacillus amyloliquefaciens, with a standard strengthof 480 KNU/g and thermally stable activity in the range of 158−194° F.

Notably, the first enzyme (glucoamylase) remains active after the firsthydrolysis step. That is, the method does not involve a proactive stepto stop this first hydrolysis reaction; however, it will be appreciatedthat the efficiency of the glucoamylase is reduced in the secondhydrolysis step due to pH changes, among other adjustments made to theformulation to accommodate the alpha-amylase enzyme selected for thesecond hydrolysis step. Advantageously, because the glucoamylase remainsactive during the second hydrolysis step, the maltose units generated bythe alpha-amylase in the second hydrolysis step are further hydrolyzedby the glucoamylase into glucose. Accordingly, it will be appreciatedthat the rapid hydrolysis process is able to quickly and efficientlyconvert a high percentage (˜96%) of the oat starch into primarilyglucose molecules over a period of mere hours, resulting in a pleasantand naturally sweet flavor profile in the oat-based beverage compositionproduced in a continuous flow process.

At the end of the second hydrolysis time, additional ingredients can beadded, such as stabilizers, emulsifiers, salt, oil, buffering agents,vitamin premix, flavoring agents, and the like. The target pH isadjusted with buffering agents, if needed, to between 7.05 and 7.55. Thecomposition is mixed until all ingredients are homogenously combined.The resulting mixture is then subjected to an Ultra High Temperature(UHT) sterilization step, which stops the first and second enzymaticreactions, and finally cooled to yield the oat-based beveragecomposition. The beverage composition can then be dispensed intopackaging as part of the continuous flow process or may be stored in alarger tank for later packaging. In one or more embodiments, when eachbatch is complete, it is transferred from the batch tank to a largerholding tank that can accommodate multiple batches. The mixture can thenbe subjected to direct steam injection UHT, followed by homogenization.The mixture can then be directed to an aseptic tank that feeds a bank ofpackage fillers. In one or more embodiments, each container is in fluidcommunication with one another. That is, once the package fillermachines start dispensing the oat beverage into packages the entireprocess is a continuous flow of the beverage composition from oathydration/hydrolysis in the batch tank with mixer, to UHT, transferring,and filling/packaging, preferably with a total time of less than about 5hours total processing time, and preferably less than about 3 hourstotal processing time as measured from the start of oat flour hydrationto packaged product.

Thus, embodiments described here rely on sequential hydrolysis of oatstarches, first with a glucoamylase and then with an alpha-amylase (withongoing hydrolysis by the glucoamylase). Thus, enzymes used in theprocess preferably consist of glucoamylase and alpha-amylase added insequential order. In one or more embodiments, the process of preparingthe inventive oat-based beverage does not involve the introduction ofany other enzymes for oat starch hydrolysis, and more specifically theprocess excludes any protease, cellulase, glucanase (except the notedalpha-amylase with side beta glucanase activity), and/or beta-amylaseenzymes being introduced into the composition.

Using the foregoing information, different oat-based beveragecompositions can be prepared using a continuous flow, rapid hydrolysisprocess, including full fat original oat beverages with or without addedsugars, low fat oat beverages with or without added sugars, no addedsugar oat beverages, and flavored versions thereof (e.g., vanilla,chocolate, strawberry, etc.). The compositions generally have a proteincontent of about 3 g+/−10 wt % per 240 mL serving. Embodiments of theinvention are preferably free of trans fats, and relatively low in fatcontent. For example, the full fat version comprises about 5 g offat+/−10 wt % per 240 mL serving. Fats present in the compositions areprimary monounsaturated and polyunsaturated fats, with small relativeamounts of saturated fats. Among fatty acids, the compositionspreferably comprise primarily healthy fats, such as omega-6(linoleic >15%) and omega-9 fatty acids (Oleic >70%), with the remainderbeing palmitic acid (<9%) and stearic acid (<5%). Added sugar versionspreferably comprise less than about 11 g of added sugar+/−10 wt % per240 mL serving. The sugar profile of the compositions is primarily inform of glucose (>95% of total sugars) and small amounts of maltose(˜3%-4% of total sugars). The compositions contain very low (or no)levels of lactose <0.1%, low sucrose <0.1%, and low fructose <0.1%. Thecompositions have pleasant mouthfeel and taste, with a BrookfieldViscosity from about 20 to about 35 cP, more preferably from about 25 toabout 30 cP, and even more preferably about 27 cP at 50° F. (100 rpm).

The oat-based beverage compositions of the invention can be used as asubstitute for dairy milk or other animal milks (e.g., goat), and areimproved over other dairy alternatives, such as plant or nut milks. Inone or more embodiments, the oat-based beverage composition may besubstantially free of one or more allergenic ingredients, includingdairy, nuts, soy, gluten, egg, and/or dairy-, nut-, soy-, gluten-,and/or egg-derived ingredients. As used herein, “substantially free”means that the ingredient or component is not intentionally added as aningredient in the composition, although incidental amounts may bepresent as impurities, etc. In some embodiments, the composition orindividual ingredients can be (or may already have been) furtherpurified or treated to remove even trace amounts of one or moreallergenic ingredients, such that the composition could be designated as“allergen free.” The oat-based beverage composition can be packaged forconsumption or used as an ingredient in other food preparations. Forexample, the composition can be consumed directly as a beverage, or usedon breakfast cereal, as a coffee or tea creamer, in baked goods, and thelike. It can also be supplemented or mixed with a source of protein,such as a protein powder (e.g., milk proteins or vegetable proteins), tocreate a protein shake.

Additional advantages of the various embodiments of the invention willbe apparent to those skilled in the art upon review of the disclosureherein and the working examples below. It will be appreciated that thevarious embodiments described herein are not necessarily mutuallyexclusive unless otherwise indicated herein. For example, a featuredescribed or depicted in one embodiment may also be included in otherembodiments, but is not necessarily included. Thus, the presentinvention encompasses a variety of combinations and/or integrations ofthe specific embodiments described herein.

As used herein, the phrase “and/or,” when used in a list of two or moreitems, means that any one of the listed items can be employed by itselfor any combination of two or more of the listed items can be employed.For example, if a composition is described as containing or excludingcomponents A, B, and/or C, the composition can contain or exclude Aalone; B alone; C alone; A and B in combination; A and C in combination;B and C in combination; or A, B, and C in combination.

The present description also uses numerical ranges to quantify certainparameters relating to various embodiments of the invention. It shouldbe understood that when numerical ranges are provided, such ranges areto be construed as providing literal support for claim limitations thatonly recite the lower value of the range as well as claim limitationsthat only recite the upper value of the range. For example, a disclosednumerical range of about 10 to about 100 provides literal support for aclaim reciting “greater than about 10” (with no upper bounds) and aclaim reciting “less than about 100” (with no lower bounds).

EXAMPLES

The following examples set forth methods in accordance with theinvention. It is to be understood, however, that these examples areprovided by way of illustration and nothing therein should be taken as alimitation upon the overall scope of the invention.

Example 1

No Added Sugar Oat Beverage Ingredient % wt* Oat Whole Flour LowViscosity OLV61 9.3152 Amylase AG 300L glucoamylase (Novozymes ®) 0.0931BAN ® 480 L alpha-amylase (Novozymes ®) 0.0465 with side beta-glucanaseactivity Calcium TCP (Tricalcium phosphate) 0.2911 Calcium Carbonate(CalEssence 70) 0.1455 Dipotassium Phosphate, Anhydrous (DKP) 0.3493Sodium Chloride (Sea Salt) 0.0582 Gellan Gum (KELCOGEL ® HA-B) 0.0291Oil, Sunflower Hi Oleic 1.4555 Vitamin Premix (A, D, E) 0.01 Water~88.21 (balance) *Based upon the total weight of the final product takenas 100% by weight.

An oat beverage was made using the above ingredients and the followingcontinuous flow process using the inventive rapid hydrolysis protocol:

Pull 75% of total formulation water at 160±5° F. and maintaincirculation in system between the high shear mixer and batch tank. Addthe whole grain oat flour to the mixer to begin hydrating. After addingthe oat flour, adjust the batch pH to a target of 5.5 using a smallamount of phosphoric acid (ProcAid, Acid, Phosphoric 85%). Slowly addAmylase AG 300L (glucoamylase), push to batch tank, and start a45-minute hydrolysis timer on the batch. Amylase AG 300L, hydrolyzes(1,4)- and (1,6)-alpha-D-glucosidic linkages at the non-reducing ends ofthe oat starch, as well as branched glucosidic linkages.

After the 45-minute hydrolysis, add the remaining amount of formulationwater at ambient temperature to increase the pH and decrease thetemperature of the batch, optimizing conditions for the activity of thesecond enzyme, BAN 480 L (alpha-amylase enzyme). Maintain the overallbatch temperature range between 100 and 135° F.

Add the calcium carbonate and tricalcium phosphate to the high shearmixer to control activity of BAN 480 L. Next, slowly add BAN 480 L andstart a 45-minute hydrolysis timer on the batch. BAN 480 L is added tohydrolyze (1,4)-alpha-D-glucosidic linkages in oat starch, which is usedto improve product viscosity and results in the production of maltose.The resulting maltose units are further hydrolyzed into glucose by theAmylase AG 300 L remaining in the formulation. The reactions involvingAmylase AG 300 L and BAN 480 L are allowed to continue for 45 minuteswith regular agitation before the next step.

After the second 45 minute hydrolysis, add gellan gum, sea salt,dipotassium phosphate, vitamin premix, and sunflower oil. Mix for tenminutes and pull a lab testing sample.

Record pH, % total solids and Quality Control release time. Transferbatch to raw surge tank with agitation, and cool to <40° F. Subject theformulation to ultra-high temperature (UHT) processing to stop theenzymatic reactions and sterilize the formulation. Homogenize at 3,500psi after sterilization. Set homogenizer 2nd stage at 500 psi, then set1st stage at 3,000 psi. Continuously agitate in the sterile “A-Tank.”Final product details are in the table below.

Oat Beverage Final Product Specifications per serving size (240 mL)Value pH 7.34 Viscosity* 27.4 cp Total Fat 2.4 g Saturated Fat 0.48 gMonounsaturated Fat 2.9 g Polyunsaturated Fat 0.67 g Trans Fat 0 g TotalDietary Fiber 1.6% Beta-Glucan 0.12% Total Sugar 10.8 g Galactose <0.1%Fructose <0.1% Glucose 10.4 g Sucrose <0.1% Maltose 0.39 g Lactose <0.1%*As measured with a Brookfield Viscometer (S-61 spindle, 100 RPM, 46%,9.5° C.)

Example 2

Low Fat Oat Beverage Ingredient % wt* Oat Whole Flour Low ViscosityOLV61 9.3050 Amylase AG 300L glucoamylase (Novozymes ®) 0.0930 BAN ® 480L alpha-amylase (Novozymes ®) 0.0465 Calcium TCP (Tricalcium phosphate)0.2908 Calcium Carbonate (CalEssence 70) 0.1454 Dipotassium Phosphate,Anhydrous (DKP) 0.3489 Sodium Chloride (Sea Salt) 0.0582 Gellan Gum(KELCOGEL ® HA-B) 0.0291 Vitamin Premix (A, D, E) 0.01 Water ~89.67(balance) *Based upon the total weight of the final product taken as100% by weight.

An oat beverage was made using the above ingredients and the rapidhydrolysis process described in Example 1, except that sunflower oil wasnot added to the composition, to yield a low-fat oat beverage.

Chocolate Oat Beverage Ingredient % wt* Oat Whole Flour Low ViscosityOLV61 9.1634 Cocoa powder (Alkalized, 10-12% 0.5040 SIENNA, Cargill ®)Cocoa powder (high fat with alkali, 0.5040 22-24% ARISTOCRAT, Cargill ®)Amylase AG 300L glucoamylase (Novozymes ®) 0.0915 BAN ® 480Lalpha-amylase (Novozymes ®) 0.0458 Calcium TCP (Tricalcium phosphate)0.2864 Calcium Carbonate (CalEssence 70) 0.1432 Dipotassium Phosphate,Anhydrous (DKP) 0.3436 Sodium Chloride (Sea Salt) 0.0573 Gellan Gum(KELCOGEL ® HA-B) 0.0286 Oil, Sunflower Hi Oleic 1.4318 Liquid CaneSugar (Missouri Sugars) 4.5817 Vanilla, natural flavoring (Flavorchem ®)0.0172 Vitamin Premix (A, D, E) 0.01 Water ~88.21 (balance) *Based uponthe total weight of the final product taken as 100% by weight.

An oat beverage was made using the above ingredients and a rapidhydrolysis process similar to that described in Example 1, except thatthe cocoa powder was added along with the oats in the mixing tank forhydration before adding the enzymes. In addition, cane sugar was addedalong with the sunflower oil, followed by vanilla flavoring before thefinal mixing step. The resulting chocolate oat beverage had 8 grams ofadded sugar per 240 mL serving.

Example 4

No Added Sugar Oat Beverage 2 Ingredient % wt* Oat Whole Flour LowViscosity OLV61 9.3152 Amylase AG 300L glucoamylase (Novozymes ®) 0.0931BAN ® 480 LS alpha-amylase (Novozymes ®) 0.0465 Calcium TCP (Tricalciumphosphate) 0.2911 Calcium Carbonate (CalEssence 70) 0.1455 DipotassiumPhosphate, Anhydrous (DKP) 0.3493 Sodium Chloride (Sea Salt) 0.0582Gellan Gum (KELCOGEL ® HA-B) 0.0291 Oil, Sunflower Hi Oleic 1.4555Vitamin Premix (A, D, E) 0.01 Water ~88.20 (balance) *Based upon thetotal weight of the final product taken as 100% by weight.

An oat beverage was made using the above ingredients and the rapidhydrolysis process described in Example 1, except that a different alphaamylase was used to preserve beta-glucans present in the whole oatflour.

Oat Beverage Final Product Specifications per serving size (240 mL)Value Beta-Glucan 0.28% Total Sugar 10.4 g Galactose <0.1% Fructose<0.1% Glucose 9.9 g Sucrose <0.1% Maltose 0.53 g Lactose <0.1%

Example 5

No Added Sugar Original Oat Beverage 3 Ingredient %wt* Oat Flour WholeColloidal Fine MPF M09** 8.7464 Amylase AG 300L glucoamylase(Novozymes ®) 0.0932 BAN ® 480 L alpha-amylase (Novozymes ®) 0.0466Calcium TCP (Tricalcium phosphate) 0.2915 Calcium Carbonate (CalEssence70) 0.1458 Dipotassium Phosphate, Anhydrous (DKP) 0.3499 Sodium Chloride(Sea Salt) 0.0583 Gellan Gum (KELCOGEL ® HA-B) 0.0292 Oil, Sunflower HiOleic 1.4577 Vitamin Premix (A, D, E) 0.0035 Water ~88.73 (balance)*Based upon the total weight of the final product taken as 100% byweight. **Finely milled, 5-15% 200 mesh

An oat beverage was made using the above ingredients and the followingcontinuous flow process using a further shortened rapid hydrolysisprotocol:

Pull 75% of total formulation water at 160±5° F. and maintaincirculation in system between the high shear mixer and batch tank. Addthe whole grain colloidal oat flour to the mixer to begin hydrating.After adding the oat flour, adjust the batch pH to a target of 5.5(acceptable range 5.3-5.7) using a small amount of phosphoric acid(ProcAid, Acid, Phosphoric 85%) slowly added (approx. 0.0437% wt).Slowly add Amylase AG 300L (glucoamylase), push to batch tank, and starta 30-minute hydrolysis timer on the batch. Amylase AG 300L, hydrolyzes(1,4)- and (1,6)-alpha-D-glucosidic linkages at the non-reducing ends ofthe oat starch, as well as branched glucosidic linkages.

After the 30-minute hydrolysis, add the remaining amount of formulationwater at ambient temperature to increase the pH and decrease thetemperature of the batch, for the second enzyme, BAN 480 L(alpha-amylase enzyme). Maintain the overall batch temperature rangebetween 100 and 135° F.

First, add the calcium carbonate and tricalcium phosphate to the highshear mixer. Next, slowly add BAN 480 L and start a 30-minute hydrolysistimer on the batch. BAN 480 L is added to hydrolyze(1,4)-alpha-D-glucosidic linkages in oat starch, which is used toimprove product viscosity and results in the production of maltose. Theresulting maltose units are further hydrolyzed into glucose by theongoing activity of Amylase AG 300 L remaining in the formulation. Thereactions involving Amylase AG 300 L and BAN 480 L are allowed tocontinue with regular agitation before the next step.

After the second 30-minute hydrolysis, add gellan gum, sea salt,dipotassium phosphate, vitamin premix, and sunflower oil. Mix fourteenminutes and pull a lab testing sample.

Record pH, 0% total solids and Quality Control release time. Transferbatch to raw surge tank with agitation, and cool to 40° F. Subject theformulation to ultra-high temperature (UHT) processing to stop theenzymatic reactions and sterilize the formulation. Homogenize at 3,500psi after sterilization. Set homogenizer 2nd stage at 500 psi, then set1st stage at 3,000 psi. Continuously agitate in the sterile “A-Tank.”

Example 6

No Added Sugar Vanilla Oat Beverage Ingredient % wt* Oat Flour WholeColloidal Fine MPF M09** 7.8897 Amylase AG 300L glucoamylase(Novozymes ®) 0.0934 BAN ® 480 L alpha-amylase (Novozymes ®) 0.0467Calcium TCP (Tricalcium phosphate) 0.2922 Calcium Carbonate (CalEssence70) 0.1461 Dipotassium Phosphate, Anhydrous (DKP) 0.3507 Sodium Chloride(Sea Salt) 0.0584 Gellan Gum (KELCOGEL ® HA-B) 0.0292 Stevia extract(TASETVA ®) 0.0024 Oil, Sunflower Hi Oleic 1.4611 Vanilla, naturalflavoring (FLAVORCHEM ®) 0.2495 Vitamin Premix (A, D, E) 0.0035 Water~89.33 (balance) *Based upon the total weight of the final product takenas 100% by weight. **Finely milled, 5-15% 200 meshAn oat beverage was made using the above ingredients and a rapidhydrolysis process similar to that described in Example 5, except thatthe Stevia extract was added along with the sunflower oil, followed byvanilla flavoring before the final mixing step.

Example 7

Chocolate Oat Beverage Ingredient % wt* Oat Flour Whole Colloidal FineMPF M09** 9.2586 Cocoa powder (Alkalized, 10-12% 0.5092 SIENNA,Cargill ®) Cocoa powder (high fat with alkali, 0.5092 22-24% ARISTOCRAT,Cargill ®) Amylase AG 300L glucoamylase (Novozymes ®) 0.0925 BAN ® 480 Lalpha-amylase (Novozymes ®) 0.0462 Calcium TCP (Tricalcium phosphate)0.2893 Calcium Carbonate (CalEssence 70) 0.1447 Dipotassium Phosphate,Anhydrous (DKP) 0.3472 Sodium Chloride (Sea Salt) 0.0579 Gellan Gum(KELCOGEL ® HA-B) 0.0289 Oil, Sunflower Hi Oleic 1.4611 Stevia extract(TASETVA ®) 0.0025 Sucrose (liquid cane sugar) 0.3472 Flavoring,sweetness enhancer 0.1201 Chocolate, natural flavoring 0.1042 Vanilla,natural flavoring 0.0174 (FLAVORCHEM ®) Vitamin Premix (A, D, E) 0.0035Water ~86.6 (balance) *Based upon the total weight of the final producttaken as 100% by weight. **Finely milled, 5-15% 200 meshAn oat beverage was made using the above ingredients and a rapidhydrolysis process similar to that described in Example 5, except thatcocoa powder was added along with the oats in the mixing tank forhydration before adding the enzymes. In addition, cane sugar and steviawere added along with the sunflower oil, followed by natural flavoringsbefore the final mixing step. The resulting chocolate oat beverage had<1 grams of added (cane) sugar per 240 mL serving, excluding naturallyoccurring sugars from the converted oat flour.

1-19. (canceled)
 20. An oat-based beverage composition comprisinghydrolyzed oat flour suspended in aqueous solution, said hydrolyzed oatflour comprising glucoamylase and alpha-amylase hydrolysis reactionproducts, said oat-based beverage composition being produced accordingto a rapid hydrolysis method comprising: (a) hydrating oat flour withwater in a mixer to create an oat slurry; (b) treating said oat slurrywith a glucoamylase enzyme for a first hydrolysis time to hydrolyze saidoat flour and yield an initial hydrolyzed oat slurry; (c) treating saidinitial hydrolyzed oat slurry produced in step (b) with an alpha-amylaseenzyme for a second hydrolysis time to hydrolyze said oat flour to yielda final hydrolyzed oat slurry; and (d) mixing one or more of thefollowing ingredients with said final hydrolyzed oat slurry: stabilizer,emulsifier, salt, vegetable oil, vitamins, sweetener, flavoring agentand/or buffering agent, until homogenously combined to yield saidoat-based beverage composition.
 21. The oat-based beverage compositionof claim 20, wherein said oat flour is a colloidal whole grain oatflour.
 22. The oat-based beverage composition of claim 20, wherein saidrapid hydrolysis method further comprises adjusting the pH of said oatslurry to between 5 and 6 before said treating (b) with glucoamylase.23. The oat-based beverage composition of claim 20, wherein said firsthydrolysis time in said rapid hydrolysis method lasts for about 15minutes to about 1.5 hours.
 24. The oat-based beverage composition ofclaim 20, wherein said rapid hydrolysis method further comprises addinga source of nutritional calcium and source of calcium ions to saidinitial hydrolyzed oat slurry produced in step (b) before said treating(c) with said alpha-amylase.
 25. The oat-based beverage composition ofclaim 20, wherein said second hydrolysis time in said rapid hydrolysismethod lasts for about 15 minutes to about 1.5 hours.
 26. The oat-basedbeverage composition of claim 20, wherein said steps (a)-(d) in saidrapid hydrolysis method are carried out as a continuous flow process.27. The oat-based beverage composition of claim 20, wherein saidoat-based beverage composition is chocolate flavored said rapidhydrolysis method further comprising adding cocoa powder to said oatslurry during said hydration step (a).
 28. The oat-based beveragecomposition of claim 20, wherein said first and second hydrolysis timesin said rapid hydrolysis method are carried out for a total hydrolysistime of less than 3 hours.
 29. The oat-based beverage composition ofclaim 20, wherein the enzymes used in said rapid hydrolysis methodconsist of glucoamylase and alpha-amylase.
 30. The oat-based beveragecomposition of claim 20, wherein said the enzymes used in said rapidhydrolysis method exclude the addition of proteinase, cellulase,glucanase, and/or beta-amylase enzymes.
 31. The oat-based beveragecomposition of claim 20, wherein said glucoamylase is a fungalglucoamylase that hydrolyzes terminal (1,4)-alpha-D-glucosidic linkagessuccessively from non-reducing ends of the oat starch to release glucosemolecules, and hydrolyzes terminal (1,6)-alpha-D-glucosidic linkages inisomaltose and dextrins in said initial hydrolyzed oat slurry.
 32. Theoat-based beverage composition of claim 20, wherein said alpha-amylaseis a bacterial amylase that hydrolyzes (1,4)-alpha-D-glucosidic and(1,6)-alpha-D-glucosidic linkages at specific points producing maltosein said final hydrolyzed oat slurry.
 33. The oat-based beveragecomposition of claim 32, wherein said maltose in said rapid hydrolysismethod is further hydrolyzed into glucose by said glucoamylase duringsaid second hydrolysis step to yield said final hydrolyzed oat slurry.34. The oat-based beverage composition of claim 20, wherein saidoat-based beverage composition is produced in less than 5 hours.
 35. Theoat-based beverage composition of claim 20, wherein said steps (a)-(d)in said rapid hydrolysis method are carried out with a single tank andcorresponding mixer in fluid communication.
 36. The oat-based beveragecomposition of claim 20, wherein a filtration step is not requiredduring any of steps (a)-(d) in said rapid hydrolysis method to yieldsaid oat-based beverage composition.
 37. The oat-based beveragecomposition of claim 20, wherein said rapid hydrolysis method furthercomprises (e) subjecting the mixture of said ingredients and finalhydrolyzed oat slurry to Ultra High Temperature (UHT) sterilization andcooling to yield said oat-based beverage composition.
 38. The oat-basedbeverage composition of claim 37, wherein said rapid hydrolysis methodfurther comprises (f) dispensing said oat-based beverage compositioninto consumer packaging, wherein said oat-based beverage composition isproduced in less than 5 hours measured from said hydrating step (a)through said dispensing step (f).
 39. An oat-based beverage compositioncomprising hydrolyzed oat flour suspended in aqueous solution, saidhydrolyzed oat flour comprising glucoamylase and alpha-amylasehydrolysis reaction products, said oat-based beverage composition beingproduced according to a rapid hydrolysis method comprising: (a)hydrating oat flour with water in a mixer to create an oat slurry; (b)treating said oat slurry with a glucoamylase enzyme for a firsthydrolysis time to hydrolyze said oat flour and yield an initialhydrolyzed oat slurry; (c) treating said initial hydrolyzed oat slurryproduced in step (b) with an alpha-amylase enzyme for a secondhydrolysis time to hydrolyze said oat flour to yield a final hydrolyzedoat slurry; (d) mixing one or more of the following ingredients withsaid final hydrolyzed oat slurry: stabilizer, emulsifier, salt,vegetable oil, vitamins, sweetener, flavoring agent and/or bufferingagent, until homogenously combined to yield said oat-based beveragecomposition; and (e) subjecting the mixture of said ingredients andfinal hydrolyzed oat slurry to Ultra High Temperature (UHT)sterilization and cooling to yield said oat-based beverage composition,wherein said steps (a)-(d) in said rapid hydrolysis method are carriedout with a single tank and corresponding mixer in fluid communication, afiltration step is not required during any of steps (a)-(d) in saidrapid hydrolysis method to yield said oat-based beverage composition,and said oat-based beverage composition is produced according to therapid hydrolysis method in less than 5 hours.
 40. An oat-based beveragecomposition comprising hydrolyzed oat flour suspended in aqueoussolution, said hydrolyzed oat flour comprising glucoamylase andalpha-amylase hydrolysis reaction products.
 41. The oat-based beverageof claim 40, enzymatic reaction products in said hydrolyzed oat flourconsist of said glucoamylase and alpha-amylase hydrolysis reactionproducts.
 42. The oat-based beverage of claim 40, said hydrolyzed oatflour being substantially free proteinase, cellulase, glucanase, and/orbeta-amylase reaction products.
 43. The oat-based beverage of claim 40,wherein said glucoamylase is a fungal glucoamylase.
 44. The oat-basedbeverage of claim 40, wherein said alpha-amylase is a bacterial amylase45. The oat-based beverage of claim 40, wherein said composition isunfiltered.
 46. The oat-based beverage of claim 40, wherein saidcomposition comprises no added sugar.
 47. The oat-based beverage ofclaim 40, further comprising calcium.
 48. The oat-based beverage ofclaim 40, further comprising one or more flavoring agents selected fromthe group consisting of salt, cacao powder, cocoa powder, caramel,cinnamon, turmeric, chai, vanilla extract, strawberry extract, raspberryextract, blueberry extract, banana extract, coffee extract, pumpkinextract, toffee extract, licorice extract, chocolate, and mocha.
 49. Theoat-based beverage of claim 40, further comprising one or more bufferingagent(s) and/or food grade acidifiers.
 50. The oat-based beverage ofclaim 40, comprising from about 7.5 to about 11.5% wt of oat flour. 51.The oat-based beverage of claim 40, said composition having a proteincontent of about 3 g+/−10 wt % per 240 mL serving.
 52. The oat-basedbeverage of claim 40, said composition comprising about 5 g of fat+/−10wt % per 240 mL serving.
 53. The oat-based beverage of claim 40, saidcomposition comprising one or more fatty acids selected from the groupconsisting of linoleic, oleic, palmitic acid, and stearic acid.
 54. Theoat-based beverage of claim 40, said composition comprising less thanabout 11 g of added sugar+/−10 wt % per 240 mL serving.
 55. Theoat-based beverage of claim 40, said composition comprising greater than95% of total sugars as glucose and 3-4% of total sugars as maltose. 56.The oat-based beverage of claim 40, said composition comprising lessthan 0.1% lactose.
 57. The oat-based beverage of claim 40, saidcomposition comprising less than 0.1% sucrose.
 58. The oat-basedbeverage of claim 40, said composition comprising less than 0.1%fructose.
 59. The oat-based beverage of claim 40, said compositionhaving a Brookfield Viscosity from about 20 to about 35 cP at 50° F. and100 rpm.
 60. The oat-based beverage of claim 40, said composition havinga pH between 7.05 and 7.55.